WARNING: This makes a gargantuan amount of soup! (You can easily scale it down though!)
This is what happens when Riskers get bored...
Ingredients
- 2 Large brown onions, peeled and chopped (400g/14oz peeled)
- 2Kg/4lb 6oz Carrots, peeled and chopped. (1.7kg/3lb 12oz peeled)
- Half a garlic bulb (4-6 cloves)
- 4 tsp. Ground coriander (20ml)
- 6 Vegetable stock cubes
- Fresh coriander to garnish (optional)
- 2 Tbsp. Vegetable oil (30ml)
Makes approx. 4.5 Litres (1 gallon) 15 Servings (300ml)
Equipment
- Stick blender
- Large stock pot - Mine is about 6L and it was just big enough for the quantity made.
1. Gently heat the oil in the stock pot and add the chopped onion, cook on a low heat, stirring occasionally to prevent burning/browning until soft (approx. 10 mins). 2. While the onions cook, put a full kettle of water on to boil, mince or finely chop the garlic and if using chop the fresh coriander ready for later. 3. Once the onions are soft, add the garlic, carrot and 2.5Litres of boiling water (or enough to cover all the ingredients plus 2cm/1 inch on top). Crumble in 4 of the stock cubes and half the ground coriander. 4. Cover with a lid and turn up the heat to high, until returned to the boil. Once it starts to boil reduce the heat to a simmer. Simmer until the carrots are soft, they should be easily pierced with a fork (approx. 15 mins). 5. Blend until smooth. At this point you should taste the soup and add the remaining stock cubes/ground coriander/salt to taste. Serve sprinkled with freshly ground black pepper and the fresh coriander if using.
Cost
Onions - 37p
Carrots - 76p
Garlic - 9p
Ground Coriander - 34p
Stock Cubes - 38p
Vegetable oil - 5p
Total - £1.99
Cost per 100ml - 5p
Calories
Onions - 160
Carrots - 697
Garlic - 20
Coriander - 25
Stock cubes - 42
Vegetable oil - 245
Total - 1189
Calories per 100ml - 26
Cost per serving (300ml) - 15p
Calories per serving (300ml) - 78
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